Preparation of soy protein-based microgel particles using a hydrogel homogenizing strategy and their interfacial properties

Food Hydrocolloids

Volumn 58, Issue , 2016, Pages 324-334

  Guo, Jian ^a   Zhou, Qian ^a   Liu, Yong Chuang ^a   Yang, Xiao Quan ^a,b   Wang, Jin Mei ^a   Yin, Shou Wei ^a   Qi, Jun Ru ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b South China University of Technology   (China)

Author keywords

Homogenization; Hydrogel; Interfacial properties; Pickering emulsion; Soy protein based microgel particles

Indexed keywords

EMULSIFICATION; EMULSIONS; GELS; NANOTECHNOLOGY; OILS AND FATS; PROTEINS;

HOMOGENIZATION; INTERFACIAL PROPERTY; MICROGEL; MICROGEL PARTICLES; NANO SCALE; PICKERING EMULSIONS; SOY PROTEIN; SOY PROTEIN ISOLATES; SOY PROTEIN-BASED MICROGEL PARTICLE; TWO-STEPS STRATEGY;

HYDROGELS;

EID: 84960470678     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.03.008     Document Type: Article

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